Thursday, July 8, 2010

Sweet and Sour Pork!!


2 lbs. lean pork 2 Tbs. cornstarch
2 Tbs. soy sauce 2 cups carrots
1 1/4 cups onion 1 clove garlic
1/2 cup green bell pepper 3 Tbs. cornstarch
2 Tbs. brown sugar 2/3 cup vinegar
1/2 cup soy sauce 5 cups cooked rice
1 can (20 oz.) pineapple chunks
Cut pork into 2” strips. Mix 2 Tbs. cornstarch, and 2 Tbs. soy sauce; toss with pork strips. Cover and marinate at least 1 hour in
refrigerator (can be marinated several hours or overnight). Drain, saving marinade. Spray a large frying pan, preheat briefly on
stove. Add pork and stir-fry until evenly browned and tender (about 10 minutes). Remove meat from pan. Stir-fry carrots, onions,
and garlic in same pan. Cover and cook on low heat until tender-crisp. Drain pineapple, reserving juice; add to vegetables in pan
along with green peppers. Return meat to pan and stir in marinade.
Mix 3 Tbs. cornstarch and the brown sugar in a small saucepan. Measure reserved pineapple juice and add enough water to make 2
cups. Stir this mixture into the cornstarch and sugar, and add vinegar and 1/2 cup soy sauce. Cook over medium heat, stirring
constantly, until thickened and clear. Pour over meat and vegetables; heat until flavors are blended, about 10 minutes. Serve over
Makes 10 servings.- (from the Lion House in SLC)

Posted by Christen Sundberg

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